2025.03.08

Easy Koji Erwtensoep: Dutch Comfort Soup (Japanized)

Emika

Emika, you said you have some experiences in the Netherlands. What was your comfort dish there?

Emika

“Erwtensoep (split pea soup),” hands down!

Yaki

Ohya I’ve seen that before in a picture, greenish soup with some meat.

Emika

Traditionally yes, with sausages (“rookworst” ) or pork belly (“spekjes”).

Emika

But the recipe I’m sharing today is a Japanese-Dutch fusion, which is plant-based. (⁠Created with my Dutch partner)

Thanks to koji-fermented seasonings, it’s still rich in umami!

Sounds unique! Let’s have a look down below.

Contents

Recipe

Servings

Rinse green split peas and soak in enough water overnight.
In a large deep pan, put the peas, a bay leaf, and about 1L water.
Cook them for 20 minutes on medium-high heat.
Get rid of the foam on the surface as it comes out.
[Tip] Add a splash of water if necessary to avoid getting burnt.
Meanwhile, cut all the veggies into small pieces.
Add the veggies, soy sauce, and shio-koji (or white miso) imto the pan. Cook for another 20-30 minutes until tender. Give it a stir occasionally.
[Tip] The texture should be thick instead of watery. To make sure, try stabbing a spoon onto the soup surface. Does the spoon stand nice and upright without falling off?
Add black pepper, salt, and optional shichimi. Cool it down for a moment to get rid of the heat.
Blend everything with a blender or a hand blender. You can leave it a bit rough if you prefer tiny chunks of the ingredients.
Serve with fresh bread, and enjoy!